Pollo in Potacchio {Braised Chicken w/Onions and Chili Pepper}

I know you’re thinking, Paula this looks like barbecue chicken. But it’s not. It’s an incredibly flavorful braised chicken. So tender that it just falls off the bone. And the sauce, oh the sauce. So good it will make your eyes roll while your licking your fingers trying to get every last drop. Well, at least that’s what I did LOL. Pollo in Potacchio is a dish from the Le  Marche region of Italy.

It’s a low and slow braised chicken dish chock full of aromatic onions and chili pepper. If you don’t happen to have a fresh red chili pepper you could substitute Calabrian Red Chili Pepper Flakes. This dish tastes so amazing everyone will think you’ve slaved in the chicken for hours. Have I mentioned how I love my dutch oven. I wouldn’t have imagined when I got it that I would use it as much as I do but, it’s pretty much my stove’s best friend. As a matter of fact it sits on the top of my stove because it’s used THAT often ; ) And well it weighs a ton so it’s also convenient tee hee.

The hardest part about this meal is browning the chicken pieces {and that’s not hard at all} the rest is easy peasy. Which makes it great not only for everyday meals but it’s just as fantastic for company. A risotto or polenta side would go famously with this chicken {and help you soak up all of that glorious sauce}


Print This Recipe

What you’ll need:
4 tablespoons extra virgin olive oil
2 cloves of garlic – crushed
1 large onion – sliced
1 red chili pepper – seeded and minced
1 whole chicken – cut into pieces and patted dry
1 tablespoon tomato paste – mixed with 2 tablespoons warm water
1 cup of dry white wine
1 sprig of fresh rosemary – finely chopped
1 cup chicken stock

What to do:
1. Into your dutch oven add olive oil, garlic, onion. Stir and saute for approx 5 minutes over low heat. Add the chili pepper and chicken pieces {skin down} Season with salt and pepper. Increase heat to medium and brown on all sides.

2. Reduce heat to low, add the tomato paste and wine. Stir to combine. Cover and allow chicken to braise for approximately 30 minutes.

3. Add the chopped rosemary and SLOWLY add in the chicken stock. Continue braising until chicken is tender {Approximately 30-45 additional minutes}

4. Remove chicken from dutch oven and plate. With a whisk mix the sauce together until it’s a smooth consistency. Pour over chicken.

Garnish with additional  fresh rosemary if desired.

Buon Appetito.


  1. 1

    this sounds super spicy and i LOVE it! yum!

  2. 2

    Oh I would LOVE it with a side of polenta!

  3. 3

    Sounds incredibly delicious and full of flavor!

  4. 4

    That looks incredible. I can’t wait to try this recipe! 🙂

  5. 5

    Wow looks great & spicy I love it. Your pictures are great too, keep’em coming

  6. 6

    This looks so succulent, and I love the spice! I’m going to have to try this, especially as the weather starts getting chillier.

  7. 7

    Yeah! Another reason to break out the dutch oven! Great recipe, thank you for posting! BTW, love your photos!

  8. 8

    That sauce looks rich and full of flavor. What a perfect comfort dish for fall.

  9. 9

    Looks amazing! Sounds good and spicy – my kind of dish!!

  10. 10

    looks finger licking…well you know what i mean.

  11. 11

    Love dishes like these. so much flavour.

  12. 12

    THAT will be on the stove this week! I’m in love!

  13. 13

    Ohhh, chicken is on the menu tonight. I think we’ll try this. Thank you!

  14. 14

    Paula, I love your humorous writing and your food really is exactly how you describe it, I so agree. Really like your new site. BTW, my fav food after Asian is Italian. Also enjoyed a visit there, friendly folks, delish food.

  15. 15

    this looks wonderful and I adore the new site

  16. 16

    What a beautiful dish and I am sure the taste is amazing.

  17. 17

    This looks beautiful! There’s nothing worse than dry, tough chicken. This looks like the absolute opposite of that!

  18. 18

    That looks fantastic. There’s something about braised chicken that makes it more tender than any other form of cooking. I love the ingredients that go into the sauce. It is somewhat like a barbecue sauce (tomato based and all), but better!

  19. 19

    Oh, that chicken looks lovely! I am ready for fall, and braised chicken sounds just perfect.

  20. 20

    I would love to have this for dinner tonight! It looks amazing! By the way…I LOVE the new site design!

  21. 21
    Kelly /

    Just made this tonight and the flavor was delicious! However, the sauce did not thicken at all, despite allowing it to boil on the stovetop after removing the chicken. Not sure if I should have done something differently… I would still make this again, but maybe try whisking in a roux at the end.


  1. Italy on a Plate - The Week in Italian Food: 9-18-2010 - Food Lover's OdysseyFood Lover's Odyssey - […] Le Marche region in Italy, Paula serves up some screen-licking good Braised Chicken with Onions and Chili Peppers at…

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